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j.green

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This was a great recipe! Instead of loaves, I made meatloaf cupcakes topped with piped garlic mashed potatoes and bacon 'sprinkles'. I made sure to use quick-cook oats and mixed all the other ingredients together before adding the meat (I wanted to make sure the oats were softened). I also added two tablespoons of salsa and simply spiced the ketchup with tandoori sauce instead of adding sugar etc. After 40 mins they were perfectly done, nice and moist! I will definitely make these again - I think mini-muffin meatloaf cupcakes with a dollop of mashed potatoes would make a great appetizer!

I thought these mushrooms were absolutely delicious. The only criticism I have is the amount of cream cheese in the recipe - I found it to be a bit overpowering. Next time I make these I will probably either reduce the amount of cream cheese or add something to make the flavour more interesting - perhaps finely diced tomatoes. As well, the filling for this recipe can stuff much more than 24 mushrooms - I would suggest either being prepared to make a lot more than 24 mushroom caps or cut the filling in half.

This recipe is excellent, easy to follow and never fails to impress! I've made these pretzels with different spices as well as different cheeses - cheddar is always a big hit. But. there are three very important things to note in order to get the best results possible: 1) Make sure to add the flour gradually. This will help make sure the dough doesn't become too dry. 2) Dampen your hands periodically with a little bit of water when rolling out the dough. It will help give you greater grip and control without over-drying the dough from too much flour. 3) Dipping the pretzel dough in the baking soda water is necessary to get the crispy outside and soft inside, but can be brutal for your baking sheet. Make sure to use non-stick spray or oil to prevent burning and sticking.

This recipe is excellent! Although I have roasted turkeys in the past, I've never really roasted a whole chicken and was delighted with how successful this recipe was. Instead of Cornish hens, I used two roasting chickens. Like some other members suggested, I also added sliced mushrooms during the last 30 minutes of cooking and they were delicious! Next time I will be sure to double the amount of mushrooms. I also added a minced onion to the pan along with 2 cups of chicken broth to make sure the garlic cloves didn't burn. Because the chickens are a bit bigger, make sure to add about 20-30 minutes to the roasting time. The meat was succulent and moist and I will definitely make this again!

I thought this recipe was simple and very successful. I did notice as some other people mentioned that the dough was pretty crumbly when I removed it from the fridge, but I added 2-3 tablespoons of water and it was perfect - not sticky at all and easily rolled. I also added some extra ginger, and pumpkin pie spice blend for some more flavour. Another tip I would also add is don't chill too long - the cookies I made from the second batch of warmer dough turned out better and softer.